Instructions

In a bowl, toss corn, zucchini, red pepper, chilies and onion. In a jar with a tight- fitting lid, combine remaining ingredients; shake well. Pour over salad and stir gently. Chill for several hours or overnight.

Instructions

Mix white grape gelatin according to package directions. Use ice cubes to make up the second cup of water to make the mixture set faster. Add Cool Whip and pour into a bundt pan or other deep mold wiped with the vegetable oil. Let set until almost firm. Mix lime gelatin according to package directions, again using ice cubes. Let set until syrupy and stir in chopped green cherries. Gently pour on top of first layer and let set until almost firm. Mix cranberry-raspberry gelatin according to package directions, again using ice cubes. Let set until syrupy and stir in frozen raspberries. Gently pour on top of second layer and let set until firm. To serve, turn mold out onto serving plate and place whole red cherries evenly on the top of the white layer. Press them into the gelatin slightly to make sure they don’t fall off.

Summary

Ingredients

1

head of lettuce

1⁄2
c

celery (chopped)

1

onion (chopped)

1
c

sour cream

1⁄2
c

sugar

1⁄2
c

Miracle Whip

2
T

vinegar

bacon bits

Parmesan cheese (grated)

Instructions

Break up lettuce in a 9 x 13-inch pan. Sprinkle onion and celery over lettuce. Mix sour cream and sugar; pour over lettuce. Mix Miracle Whip and vinegar. Pour over salad. Do not toss! Sprinkle with bacon, then Parmesan cheese. Cover and refrigerate at least 2 hours or overnight.

Instructions

Preheat oven to 350 degrees. Spread walnuts on baking sheet in a single layer. Bake 5-7 minutes until lightly toasted. In a food processor, combine the cranberries, vinegar, onion, sugar and mustard. Pureé until smooth. Gradually add oil and season with salt and pepper. In a salad bowl, toss together the greens, apples and enough of the cranberry mixture to coat. Sprinkle with walnuts and blue cheese. Contributed by:

Instructions

Arrange cut fruit, drained beets and water chestnuts in a bowl. Strain beet juice; mix with sugar, salt and lemon juice. Pour mixture over fruits and vegetables in the bowl; marinate for 10 minutes. Drain fruit carefully. Place shredded lettuce on large platter or silver tray. Arrange fruits and vegetables artistically on lettuce bed. Garnish with radishes and peanuts.

Summary

Ingredients

stuffed olives (sliced)

2
pk

lime Jello

1
c

whipped cream

1
cn

crushed pineapple

1⁄2
c

American cheese (grated)

1⁄3
c

nuts (chopped)

1⁄2
c

pimento (chopped)

1⁄2
c

celery (finely chopped)

1⁄4
t

salt

Instructions

Drain pineapple, saving syrup. Heat syrup to boiling and add Jello. Arrange olives in circle in bottom of mold. Add just enough Jello to cover olives and chill until firm. Mix other ingredients and add to remaining Jello. Fold in whipped cream and pour all into mold. Chill until firm.